Lamb
and Artichoke Brochette with Dandelion, Goat Cheese and Olives
Recipe
from Chef Reed Hearon, Black Cat Dinner, San Francisco, CA
Yield:
Serves 4
- 8
ounces lamb
- 4
artichokes
- One
quarter loaf of levain or a peasant-type whole wheat bread
- 4
ounces of bacon slab, unsliced
- 8
skewers/sprigs of rosemary
- 1
bunch of dandelion greens
- 2
ounces of goat cheese
- 12
Nicoise olives
- One-quarter
cup olive oil
- 1
tablespoon red wine vinegar
- Salt
and pepper to taste
Trim
fat from lamb meat and cut into 1 inch cubes. Peel away outer
leaves from the artichokes leaving just the tender pale green
yellow leaves. Cut the artichokes in half and scoop out the
furry choke inside with a spoon. Cut the artichokes lengthwise
into quarters and store in water with a little lemon juice until
needed. Cut the bread into 1 inch cubes. Cut the bacon into
1 inch by one-quarter inch lardons and saute briefly to render
the fat. Pull off the needles from the rosemary skewers leaving
1 inch of needles at the bottom for decoration. Assemble the
skewers alternating with one piece of lamb, two artichoke wedges,
two bread cubes and two bacon lardons. Drizzle the skewers with
oil, season with salt and pepper and grill on a hot grill until
the lamb is medium rare, about two minutes per side. Toss the
dandelion, olives and goat cheese with the vinegar, oil and
salt and pepper to taste. Place the skewers on the plate with
the salad. |
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